Current Projects
Out of respect for our clients who are going through the consulting process and for other consulting firms for which we do subcontracting work, Blue Orb Restaurant Advisory has limited or eliminated the use of brand and company names in this section. BORA’s owner, Ray Camillo, is also a Vice President for another consulting firm and has led many projects that will remain excluded from this client list.
7/5 - 7/28 - Building 5 business plans! Looks like the economy isn’t so bad afterall. An Italian restaurant in Virginia, a food truck (yep…like a street vendor!) in DC, a membership “social hall” dining facility (think college meal program for the public), a Southern Cooking concept in Dallas, and a Dog Training/Sitting company (huh?) in Maryland.
6/2 - 7/3 - Developing systems and streamlining operations for 4 concept, 7 unit family pizza company in Vermont and New York. Brand identity, kitchen structure, management school, labor model, theoretical cost analysis.
6/09 - Financial modeling and prototype development for second location of farm-to-table restaurant opened in fall of 2008
6/09 - Financial modeling for a startup fast casual concept for launch in Maryland
6/09 - Developing and testing breakfast program for a Marriott travel hotel brand
6/09 - Unifying kitchen and service operations for a New England pizza company with several different brands
5/09 - Re-vamping backoffice procedures for a Sustainable, farm-to-table restaurant in Washington, DC.
4/09 to 5/09 - Working on financials and managent routines with management team for Washington, DC’s (and the Nation’s) first LEED Gold Certified restaurant
3/09 - 5/09 - Developing financial model for a prototype / startup Korean concept for 2010 launch in Maryland
1/09 - 2/09 - re-branding, re-menuing, re-training, and systematizing an independent restaurant North of Pittsburgh
10/08 - tuning up menu rollout in a Baltimore night club
7/08 - developed / revamped operations systems for international hair products chain’s Food and Beverage operation in New York City.
6/08 - created opening budget and financial modeling for teen club in Maryland
5/08 - operational support and backoffice revamp of “scratch cooking” concept in Dallas
4/08 - 12/08 - developed service and management training, opening project management and created recycling programs for nation’s first LEED Gold Certified restaurant.
1/08 - 3/08 - restructured office systems and re-branding / marketing for catering company in Atlanta
1/08 - developed service systems and streamlined kitchen “time and motion” productivity for new 300 seat Italian concept in Ft. Meyers, Fla.
11/07 - 12/07 - branding and marketing for Atlanta catering company
6/07 - 10/07 - development of hub and spoke commissary expansion for a Bakery and Market in Atlanta.
4/07 - 8/07 - system development, rollout, operations support and training for service and kitchen systems at a landmark Georgetown restaurant, Washington, DC.
3/07 - operational support and training for fast casual “scratch cooking” concept in Omaha, NE
7/06 - 2/07 - start to finish concept development, system development, training and launch of midscale farmstead cooking concept in Atlanta
